Egg, Bacon, Ranch Breakfast Salad
New year..eating healthier. So I was inspired by the "Chicken, Bacon, Ranch" combo when trying to spiffy up an omelet. First I swapped out the chicken for an egg omelet, then your typical bacon for Canadian bacon. I love Canadian bacon, it's so easy to work with-precooked and practically portioned for you in cute little circles.
Then I thought..."Hmm I have some Spring Mix salad in the fridge that needs to be eaten". I know, I know...salad for breakfast...weird. I was thinking the same thing up until the moment I took my first bite. It works!
And then there's the croutons. I don't know about you but I love to have some texture differences in my food, especially a little crunch with my omelet. Well there's salad and salad dressing...a few croutons couldn't hurt.
Keep in mind that I'm trying to practice healthier eating. You could use carton egg whites in this recipe but I had some eggs so I used one whole egg and two egg whites to get all the flavor with less of the bad stuff.
I also used yogurt ranch dressing from Bolthouse Farms. I can usually find it at Publix in the produce section. It's only 45 calories for 2 tbsp and for this recipe you only need 1 tbsp.
This entire filling plate is less than 200 calories!
What you'll need:
3 eggs (discard two yolks if you're watching calories, cholesterol, etc)
2 slices Canadian bacon about 12 calories each
pepper
1 tbsp light ranch dressing
1 cup spring mix salad
2-3 tbsp croutons
Whisk your eggs with a dash of cracked pepper. Cut Canadian bacon into small pieces and add to egg.
Heat a small skillet on low-med heat. Add egg mixture.Do not allow the pan to get too hot or your egg will scorch, yucky. If it starts to get too hot remove it from the eye until the pan cools slighty.
Once the egg has firmed up gently fold it in half.
Layer salad, omelet, ranch, croutons. Enjoy!